Food Safety

How to Prevent Cross-Contamination in Your Kitchen

Posted by
Trust20 Contributors • 5 minute read
Share:

Cross-contamination is the physical transfer of harmful pathogens from food, equipment, or people to food–and it is one of the primary ways food becomes unsafe. Cross-contamination can happen anytime, anywhere and it can rapidly create a dangerous food environment.

Thankfully, cross-contamination is easily preventable with just a little bit of help from each member of a foodservice team. Following the simple guidelines below can make a big impact when it comes to preventing cross contamination.‍ They include:

Properly wash hands early and often‍

Use separate equipment for each kind of food‍

Prepare different types of food at different times‍

Follow storage and product placement best practices‍

Fridge organization cheat sheet

Properly wash hands early and often‍

Hopefully handwashing is already a habit among everyone on staff at your foodservice establishment. It is a key line of defense when it comes to protecting food from cross-contamination. It can prevent the transfer of bacteria between foods as well as viruses from people to food. We know a business can’t rely solely on hope when it comes to preventing cross-contamination, so we encourage restaurants, bars, schools, nursing homes, and beyond to regularly hold food safety training “stand-ups” to remind staff about critical food safety practices–including the guidelines for where, when, and how to wash your hands properly.‍

Use separate equipment for each kind of food‍

This means the cutting boards, utensils, and containers used to prepare and store raw poultry, raw meat, and produce should all be different. Some food establishments create a color code system to make it easy to know which foods should be prepared with which equipment. Separation of equipment is a key practice since rinsing a food contact surface is not enough to make it safe, especially after working with raw products. While it is a good practice to clean and sanitize work areas and equipment between tasks, it is easy to miss spots if you’re in a hurry. Even when using separate equipment, it should still be cleaned and sanitized every four hours during continuous use and after its final use of the day.‍

Prepare different types of food at different times‍

Kitchen chaos and limited space can mean the same food contact surfaces have to be used to prepare different foods. In this scenario, the back of house team should create a schedule in order to prepare “ready to eat” foods before raw products. When planning a food prep schedule, staff should also plan to allot time for cleaning AND sanitizing food contact surfaces between each product being prepared. Dahlia Snaiderman from Toast’s On the Line points out cleanliness is far more important than speed–even if some folks are loathe to admit it. We say better safe and slow(er) than sorry!‍1

Follow storage and product placement best practices‍

The guidelines for safe food storage are straightforward. First and foremost, ensure food is stored in containers meant for food and they are always sealed, leak-proof, and covered. Not only will this help prevent cross-contamination, but it will support pest control efforts.

It is common sense that food items should never be stored on the floor or anywhere near chemicals, but is there a method to the madness of cooler organization and proper refrigeration of TCS foods?2 There is! Following a top-to-bottom layout where foods requiring higher cooking temperatures are always stored below other products in the fridge.

Fridge organization cheat sheet

Knowing where to place different types of foods in the refrigerator is key to preventing cross-contamination. Here's a quick breakdown:

Where

What Food Items

Top Shelf

Ready-to-Eat Prepared Foods, Condiments, Pickled Products, Fruits

Shelf Below

Seafood

Next Shelf

Whole Cuts of Beef and Pork, Eggs that will be Served Immediately

Second from the Bottom Shelf

Ground, Injected, Marinated, or Tenderized Meat and Fish, Eggs that will be Hot Held

Bottom Shelf

Whole and Ground Poultry

And remember, if meat, poultry, or fish have been removed from the freezer to thaw in the fridge, place them below all else to avoid the risk of any juices dripping onto food underneath it.

The Takeaway

These are just a few of the simple practices that can go a long way in preventing cross-contamination and, in turn, protecting people from foodborne illnesses. Have you seen other strategies implemented in your workplace that help prevent cross-contamination? We want to know! Contact us on Instagram, Facebook, or Twitter with your tips today.


Sources:

  1. Toast: How to Train Kitchen Staff to Prevent Cross-Contamination

  2. USDA: Refrigeration & Food Safety

Recommended Articles
Add to Laundry List: The Importance of Clean Linens for Food Safety
Add to Laundry List: The Importance of Clean Linens for Food Safety
From food contact surfaces to staff personal hygiene down to the table linens, hygiene and cleanliness are essential to safely running any foodservice establishment. Regular cleaning, sanitization, and disinfection reduce the risk of foodborne illnesses and cross-contamination.
Continue Reading
Kansas Food Safety: What Training or Certification Do I Need?
Kansas Food Safety: What Training or Certification Do I Need?
Kansas City barbeque has helped Kansas make a name for itself nationwide. However, restaurants and other foodservice establishments could not keep serving up burnt ends, baked beans, and lemon pie without ensuring their food safety standards are up to snuff.
Continue Reading
Learn the Consequences of Overservice and How to Serve Alcohol Safely
Learn the Consequences of Overservice and How to Serve Alcohol Safely
According to the National Highway Traffic Safety Administration (NHTSA), 13,384 people were killed in crashes that involved alcohol-impaired drivers in 2021.1 This sobering number is a reminder that responsible alcohol service saves lives.
Continue Reading
Pennsylvania Food Safety: Who Needs a Food Manager Certification?
Pennsylvania Food Safety: Who Needs a Food Manager Certification?
Pennsylvania, home to the iconic Philly cheesesteak and the birthplace of Hershey’s chocolate bars, is often considered one of the greatest snack food states in the country. However, none of Pennsylvania’s fan-favorite foods would receive the accolades they deserve without the state’s food industry's commitment to food safety.
Continue Reading